Chorizo Cassoulet by Steven Edwards

Steven Edwards Chorizo Cassoulet

This is a versatile dish that works perfectly with white fish like cod, coley, bream and more.


1 Red Pepper (diced)
1 Red Onion (diced)
1 Carrot (diced)
1 Celery stick (diced)
1 Clove of Garlic (sliced)
50g Tomato juice
50g Chorizo (diced)
5g Tomato Chutney
5g Tomato Puree
75g Cooked Dried White Beans
4 Cherry Tomatoes (cut in to 8)
2g Maldon Salt


  1. Sweat off the onion, celery, carrot and garlic
  2. Add the red pepper
  3. When soft add the puree, salt and the chutney
  4. Cook for a couple of minutes
  5. Finish with the fresh tomatoes and white beans
  6. In a separate pan fry off the chorizo until golden brown before adding the cassoulet to the pan
  7. Slowly cook for 10 minutes and serve